I use regular milk and unsalted chicken broth to reduce the sodium

1/4 cup melted butter
1/2 medium chopped onion
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock or broth
1/2 lb broccoli (about 3 cups), chopped into bite size pieces
1 cup carrot , julienned (can buy matchstick carrots in produce 1/4 teaspoon nutmeg (optional but brings out the flavor)
8 ounces grated sharp cheddar cheese (2 cups)

1/4 cup melted butter 1/2 medium chopped onion 1/4 cup flour 2 cup s half-and-half cream 2 cup s chicken stock or broth 1/2 lb broccoli (about 3 cups), chopped into bite size pieces 1 cup carrot , julienned (can buy matchstick carrots in produce 1/4 teaspoon nutmeg (optional but brings out the flavor) 8 ounces grated sharp cheddar cheese (2 cups)

1. Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
2. Whisk in the half & half and chicken stock.
3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
4. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
5. Serve with crusty bread.